Friday, November 23, 2012

thanksgiving recap

woo, as wonderful as thanksgiving is, i'm thankful it only happens once a year. although i suppose since leftovers drag out for a bit, it's not really one day. but most of the dishes i care about disappear within the first day, so i'm sort of in luck (now if someone could magic the pies out of my house, that would be great!)
the menu for the day. my foodservice class theme meal project seems to have rubbed off onto me. it was all new recipes again this year and i've modified most if not all the recipes to be healthier. the biscuits did not make an appearance (we were feeling unmotivated) and the spinach and artichoke dip didn't get a photo op b/c i was too lazy before it got devoured:)

from top left corner clockwish: rosemary and butter turkey, focaccia stuffing, focaccia stuffing base, apple pie and mississippi sweet potato pie, roasted lemon brussels sprouts, smashed potatoes. we also had a mushroom gravy (that stuff gets better and better everytime). recipes at the end!
the veg's plate (w/o the gravy yet)!


Spinach & Artichoke Dip with baked corn chips modified from here
Makes 5 cups

1 10oz pkgs frozen spinach, thawed, drained and squeezed dry
2 14-oz cans artichoke hearts, drained and coarsely chopped
1 c shredded part-skim mozzarella cheese
8 oz light cream cheese, softened and cut in ½” cubes
½ c cannelini beans, pureed
1 c greek yogurt
¼ c grated Parmesan
4 cloves garlic, minced (1 T)
½ tsp red pepper flakes
¼ tsp salt

1 pkg small Corn Tortilla wraps

Chips can be made a day to a few days ahead. Cut the tortillas into eighths and lay out on lined baking sheet. Bake in 350 for about 7 minutes. Flip or toss the wedges and bake for another 7 or until golden brown (the wedges will curl up). Let cool and keep in air tight container.

Preheat oven to 350 degrees. Set aside half the mozzarella and Parmesan cheeses. In a large mixing bowl, stir together all remaining ingredients. Spoon mixture into a greased or sprayed 1- ½ to 2 qt baking dish. Sprinkle top w/ remaining cheeses. Bake uncovered for 25-40 minutes or until bubbly and golden.
Smashed Potatoes
serves 8
15 small red potatoes, washed, de-eyed, chopped into even pieces, boiled, water removed and mashed
3 wedges laughing cow garlic cheese
1/2 cauliflower head, microwaved about 5 minutes and pureed
1/2 can cannelini beans, pureed
3/4 c chopped kale
salt and pepper
Make sure the potatoes are completely mashed, while still warm add other ingredients and spices to taste.

Roasted lemon Brussels sprouts
serves 6

2 lbs Brussels sprouts, washed and quartered
olive oil
garlic, minced
salt and pepper
Canola oil

Toss Brussels sprouts in all ingredients except lemon and spread out in large baking sheet lined with aluminum foil. Spray with canola oil (or olive oil. Bake in 350F for 10 minutes. Remove, toss and bake for another 5 minutes. Remove from oven and sprinkle with half lemon juice and toss. Serve immediately.
Focaccia Stuffing from here
serves 5
½ loaf focaccia bread, cubed
2 T pine nuts
1 ½ T olive oil
½ small onion, diced
1 clove garlic, minced
1/2 dried sundried tomatoes, finely chopped
½ c marinated artichoke hearts, chopped 1 ½ T chopped fresh basil 1 c vegetable stock ½ tsp salt ½ tsp black pepper
Preheat oven to 375 F. Place cubed bread in a large bowl and set aside.
In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
Heat 2 T of oil in the same skillet over medium heat. Add onions and saute for 5 min. Add garlic and cook for an additional 5 min, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichoke hearts, basil, stock, salt, and pepper. Stir until combined well.
*The day before I combined the sauteed onions, garlic, sundried tomatoes, artichoke hearts, salt and pepper and kept it refrigerated. I also toasted the pine nuts in advance so that way on Thanksgiving day all that needed to be done was cubing the bread and tossing everything in basil and stock.
Oil a 3-quart casserole dish and spoon the stuffing into the dish. Spray the stuffing with canola oil. Bake, uncovered for about 20 minutes. Broil for a few minutes until golden.
Mississippi Sweet Potato Pie modified from here makes 1 pie
4 oz (1 stick) butter, softened, could probably use less of this 2 c baked and mashed Korean sweet potatoes 1/4 c brown sugar 1 5-oz can evaporated milk 3 eggs, beaten 1 tsp cinnamon 1 pie shells, unbaked
Mix butter, potatoes, sugar, and evaporated milk until well blended. Add eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350 oven for about 75, until set.

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